RaiderMom Recipe – Pasties II

A traditional Upper Peninsula of Michigan treat! Complete with rutabaga! I am from the UP and this is the real deal! Rub pasties with a little milk for a golden color.

Ingredients

• 3 ½ cups all-purpose flour, sifted
• 1 ½ teaspoons salt
• 1 cup shortening
• 1 cup cold water
• 1 pound boneless round or chuck steak, cut into 1-inch cubes
• 2 potatoes, peeled and cubed
• 1 onion, chopped
• ¼ rutabaga, cubed
• 1 carrots, diced
• salt and pepper to taste
• 6 tablespoons margarine

Cooking Directions

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. In a large bowl, combine meat, potatoes, onion, rutabaga and chopped carrots. Season with salt and pepper. Divide dough into six pieces, and shape into balls. On a lightly floured surface, roll each ball into a 6 inch round. Place approximately 1 cup filling on one half of each. Dot each with 1 tablespoon margarine. Draw the other half of the pastry over the filling. Crimp edges to seal in filling. Prick with a fork and place on prepared baking sheet.
4. Bake in preheated oven for 1 hour.

Nutrition Facts

• calories887.1
• carbohydrateContent72 g
• cholesterolContent47.6 mg
• fatContent55.3 g
• fiberContent4.5 g
• proteinContent25 g
• saturatedFatContent14.3 g
• sodiumContent762 mg
• sugarContent3.4 g